Garbanzo Bean Chocolate Chip Cookies


Adapted from a recipe book to suit our taste: YUMMO! (we didn’t have slow cooked oats the day we made them so we used 2 packages of maple& brown sugar instant oatmeal and used less brown sugar- adapt to suit your  needs!) If you want more recipes click here.

    • 1 c firmly packed brown sugar
    • 2 tbspns butter or coconut oil
    • 2 large eggs
    • 2 tsp pure vanilla extract
    • 1- 15 ounce can chickpeas, drained and rinsed
    • 12 oz mini-semisweet chocolate chips
    • 2 cup all purpose flour
    • 1/2 cup oats
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1/2 Tspn ground cinnamon
1. Preheat oven to 350. Coat a baking sheet lightly with cooking spray.
2. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar, butter and chickpeas on medium speed until smooth. Beat in the eggs  and vanilla, then the chocolate chips.
3. In a small bowl mix the flour, oats, baking soda, and salt, and cinnamon til blended
4. Add to bowl and mix on low speed until a thick dough forms.
5. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not overbake. Transfer to a rack to cool.
6. Store in a container for up to 3 days.

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